Transfer sliced beef to bowl and toss with Shaoxing wine, teaspoon of dark soy sauce and cornstarch. Set aside.

Trim ends of green onions and separate green top part from white. Cut both into 1 inch pieces and place into separate bowls.

Trim hard stem from tender leaves by taking point of knife to center of the stem where the leaves meet stem and make an upside down V-shaped cut down to end of stem (piece should be a triangle basically) and remove the white stem piece. Cut stems into 1/2 inch pieces. Tear or cut leaves into bite sized pieces and add to bowl with green onion tops.

Pinch and remove the string from the snow peas on each end.

Cut off a thin piece from the side of the carrot. Lay carrot on cut side and cut thin slices. Stack slices 3 at a time and cut into thin matchstick pieces.

Bring a pot of water to the boil and boil fresh noodles per package instructions. Drain and toss with teaspoon of sesame oil to keep from sticking together.

Heat a wok or large skillet over medium high heat. Add 2 tablespoon of oil and sear the meat in 2 batches, turning after 1 minute, cook another minute and remove from pan. Repeat with remaining beef. Set aside.

Add remaining tablespoon oil to pan and cook garlic for 30 seconds. Add the white parts of the green onions, cabbage stems, snow peas and carrots and quickly toss and cook for 3 minutes.

Add the drained noodles and pour Sauce mixture over all. Quickly stir fry, tossing to coat and heat noodles.

Add the beef, green onion tops, cabbage leaves, tossing until cabbage leaves start to wilt. Serve immediately.